This recipe was also served at the RS birthday dinner in 2006. It is really yummy. This was submitted by Tami Ault who use to be in our ward.
2 1/2 gallons sherbet ice cream (We used raspberry and orange)
1 package macaroon cookies (broken into pieces)
1 small container of heavy whipping cream
Let sherbet sit out for a few minutes to soften. Mix either by hand or by mixture the two types of sherbet(rainbow effect). After the sherbet is mixed, fold in broken cookies and set aside.
Mix whipping cream according to directions and fold into sherbet mixture with a spoon. Put into a 9 x 13 pan. Put in freezer for at least 2 hours. Cut into squares and serve.
Cooker's note--I usually make this the night before. You can use just about any combination of sherbet you like--lime/raspberry, orange/lime, etc.
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